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Chicken Pot Pie with Puff Pastry Recipe

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4.8 from 91 reviews

This Chicken Pot Pie with Puff Pastry is a comforting, savory dish featuring tender shredded chicken, fresh vegetables, and a creamy herb-infused sauce, all topped with golden, flaky puff pastry. Perfect as a hearty meal for any occasion, this recipe combines the richness of bacon and butter with the freshness of thyme, rosemary, and sage in a classic, oven-baked pot pie.

Ingredients

Scale

Filling

  • 3 – 3.5 cups shredded chicken breast
  • 4 slices bacon, diced
  • 4 Tablespoons unsalted butter
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 1 large yellow onion, diced
  • 1 shallot, finely diced
  • 8–10 cloves garlic, minced finely
  • 1 teaspoon Morton kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 Tablespoon fresh chopped thyme
  • 1 Tablespoon fresh chopped rosemary
  • 1 Tablespoon fresh chopped sage
  • 1/2 cup dry white wine
  • 1/2 scant cup all-purpose flour
  • 2 1/4 cups chicken stock or broth
  • 1 cup milk
  • 1 1/2 cups frozen peas

Topping

  • 1 package frozen puff pastry (14 ounces), thawed and cut into 2.5-3 inch squares
  • 1 large egg
  • 1 Tablespoon water

Instructions

  1. Preheat and cook bacon: Preheat your oven to 400°F (200°C). In a 3.5-quart shallow Dutch oven or large skillet, sauté the diced bacon over medium-low heat until most of the fat has rendered and the bacon is browned and crisp.
  2. Add butter: Add the unsalted butter to the bacon and stir until melted completely into the pan.
  3. Cook carrots and celery: Add the sliced carrots and celery to the pan. Increase the heat to medium and sauté the vegetables for 2-3 minutes until they begin to soften.
  4. Sauté onions: Add the diced yellow onion. Continue sautéing for about 10 minutes until the onions become translucent and tender.
  5. Add shallot and garlic: Incorporate the finely diced shallot and minced garlic into the pan. Sauté for an additional 2-3 minutes until fragrant and aromatic.
  6. Season with herbs and spices: Stir in the kosher salt, black pepper, optional turmeric, and fresh chopped thyme, rosemary, and sage. Cook the mixture for about 2 minutes to release the flavors.
  7. Deglaze with wine: Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Allow the wine to reduce until nearly all the liquid has evaporated.
  8. Add flour: Sprinkle the all-purpose flour over the mixture and cook for 2-3 minutes, stirring, until it forms a roux-like paste.
  9. Incorporate chicken broth: Lower the heat to low. While stirring continuously, slowly add the chicken stock or broth, allowing the sauce to thicken and become smooth.
  10. Add milk: Gradually pour in the milk while continuing to stir to maintain a smooth consistency and creamy filling.
  11. Mix in peas: Stir in the frozen peas. Turn off the heat at this point.
  12. Add shredded chicken: Fold the shredded chicken breast into the filling mixture evenly.
  13. Prepare baking vessel: Smooth the filling into an even layer in the Dutch oven or transfer to a 3.5-quart oven-safe baking dish if your pan is not oven safe. Place the baking dish on a baking sheet if it is very full to catch any drips.
  14. Arrange puff pastry: Layer the thawed puff pastry squares on top of the filling, overlapping them to completely cover the surface.
  15. Egg wash: In a small bowl, whisk together the large egg and tablespoon of water. Brush this egg wash over the puff pastry squares to aid browning and give a glossy finish.
  16. Bake: Bake the pot pie in the preheated oven for 20-25 minutes, or until the puff pastry has puffed up beautifully and turned a deep golden brown.

Notes

  • Shredded chicken breast can be prepared by boiling or roasting chicken breasts until fully cooked, then shredding with forks.
  • Morton kosher salt is preferred for its coarse texture and mild saltiness, but any kosher salt will work.
  • The white wine is used for deglazing and flavor; a dry variety like Sauvignon Blanc or Chardonnay is recommended.
  • For a thicker filling, use full-fat milk or substitute some milk with cream.
  • Ensure the puff pastry is fully thawed before using to prevent cracking and to allow proper puffing.
  • Use a baking sheet under your baking dish to catch any bubbling filling and simplify cleanup.
  • Vegetables can be finely chopped or sliced uniformly for even cooking.

Keywords: Chicken pot pie, puff pastry recipe, comfort food, chicken dinner, savory pie, homemade pot pie

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